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Molecules

Molecules. Past Paper Questions. 1. Describe the significance of water to living organisms. 6 marks SL. 1. Describe the significance of water to living organisms. 6 marks SL. Each feature or property must be related to living organisms in order to receive a mark. Features may include:

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Molecules

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  1. Molecules Past Paper Questions

  2. 1. Describe the significance of water to living organisms.6 marksSL

  3. 1. Describe the significance of water to living organisms.6 marksSL • Each feature or property must be related to living organisms in order to receive a mark.Features may include: • surface tension - allows some organisms (e.g. insects) to move on water's surface • polarity / capillarity / adhesion - helps plants transport water • transparency - allows plants to photosynthesize in water / allows animals to see • (excellent) solvent - capable of dissolving substances for transport in organisms • (excellent) thermal properties (high heat of vaporization) - excellent coolant • ice floats - lakes / oceans do not freeze, allowing life under the ice • buoyancy - supports organisms • structure - turgor in plant cells / hydrostatic pressure • habitat - place for aquatic organisms to live

  4. 2. Describe the use of carbohydrates and lipids for energy storage in animals.5 marks

  5. 2. Describe the use of carbohydrates and lipids for energy storage in animals.5 marks • nswers must discuss both carbohydrates and lipids to receive full markscarbohydrates: 3 max • stored as glycogen (in liver) • short-term energy storage • more easily digested than lipids so energy can be released more quickly • more soluble in water for easier transport • lipids: 3 max • stored as fat in animals • long-term energy storage • more energy per gram than carbohydrates • lipids are insoluble in water so less osmotic effect

  6. 3. Describe the structure of triglycerides.6 marksSL

  7. 3. Describe the structure of triglycerides.6 marksSL • Composed of C, H and O (must be stated) • relatively more C and H/less O than carbohydrates • composed of fatty acids and glycerol • glycerol is CH2.OH.CH.OH.CH2OH/ diagram showing it separately or as part of a triglyceride • fatty acids are carboxyl groups with hydrocarbon chain attached/ diagram showing it separately or as part of a triglyceride • ester bonds/diagram showing C-O-C=O • three fatty acids/hydrocarbon chains linked to each glycerol (must be stated) • 12-20 carbon atoms per hydrocarbon tail/diagram showing this number • saturated if all the C-C bonds are single/unsaturated if one or more double bonds • whole molecule is nonpolar/hydrophobic

  8. 4. List three functions of lipids.3 marksSL

  9. 4. List three functions of lipids.3 marksSL • energy storage / source of energy / respiration substrate • (heat) insulation • protection (of internal organs) • water proofing / cuticle • buoyancy • (structural) component of cell membranes • electrical insulation by myelin sheath • (steroid) hormones • glycolipids acting as receptors

  10. 5. Outline the role of condensation and hydrolysis in the relationship between amino acids and dipeptides.4 marksSL

  11. 5. Outline the role of condensation and hydrolysis in the relationship between amino acids and dipeptides.4 marksSL • diagram of peptide bond drawn • condensation / dehydration synthesis: water produced (when two amino acids joined) • hydrolysis: water needed to break bond • dipeptide --> amino acids - hydrolysis occurs • amino acids --> dipeptide - condensation occurs

  12. 6. Explain the use of lactase in biotechnology.4 marksSL

  13. 6. Explain the use of lactase in biotechnology.4 marksSL • yeast/Kluveromyceslactis/cultured • lactase extracted from yeast/Kluveromyceslactis/culture • lactase used in lactose-free milk production • lactase breaks down lactose into glucose plus galactose • allows lactose-intolerant people to consume milk products • galactose and glucose are sweeter than lactose, so less sugar needs to be added to sweet foods containing milk • bacteria ferment glucose and galactose more quickly than lactose, so production of yoghurt and cottage cheese is faster

  14. 7. Outline enzyme-substrate specificity5 marks

  15. 7. Outline enzyme-substrate specificity5 marks • active site of enzyme binds to specific substrate • shape of the active site and substrate fit/complement each other • lock and key model • chemical properties of substrate and enzyme attract/opposite charges • enzyme/active site is not rigid and substrate can induce slight changes in shape • allows substrates of similar structure to bind with same enzyme • induced fit • causes weakening of bonds in substrate to lower activation energy

  16. 8. Define the term active site of an enzyme.1 markSL

  17. 8. Define the term active site of an enzyme.1 markSL • the site (on the surface of and enzyme) to which substrate(s) bind / the site (on the enzyme) where it catalyzes a chemical reaction

  18. 9. Outline how enzymes catalyze biochemical reactions.2 marksSL

  19. 9. Outline how enzymes catalyze biochemical reactions.2 marksSL • bring substrates close together in active site / in correct orientation • forms enzyme-substrate complex / substrate(s) bind to active site • lowers the activation energy for the reaction

  20. 10. Explain the effect of pH on enzyme activity.3 marksSL

  21. 10. Explain the effect of pH on enzyme activity.3 marksSL • enzymes have an optional pH • lower activity above and below optimum pH / graph showing this • too acidic / base pH can determine enzyme • change shape of active site / tertiary structure altered • substrate cannot bind to active site / enzyme-substrate complex cannot form • hydrogen / ionic bonds in the enzyme / active site are broken / altered

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